3. Once the pressure cools down remove the lid and transfer the toor dal and chopped tomatoes into a vessel.Mash thoroughly.

4. Pour 4 cups of water into the vessel.Add tamarind pulp and required amount of salt. Also add 2 tsp of rasam powder , jaggery into it.Bring it to boil for 15 minutes.

5. Put small kadai pour 1 tbsp of ghee add mustard seeds , when mustard pops out add cumin seeds, a pinch of hing,grated fresh coconut, red chilli and fry for a moment.Pour this onto the dal rasam and switch off the stove.

6. Now the dal rasam is ready and can be served with hot rice or even idly too.